Cinnamon Coffee Cake Recipe
Cinnamon Coffee Cake Recipe photo by Taste of Home

Cinnamon Coffee Cake Recipe

Publisher Photo
I love the excellent texture of this old-fashioned streusel-topped coffee cake. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! —Eleanor Harris, Cape Coral, Florida
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 16-20 servings

Ingredients

  • 1 cup butter, softened
  • 2-3/4 cups sugar, divided
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (16 ounces) sour cream
  • 2 tablespoons ground cinnamon
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 340 calories, 16 g fat (9 g saturated fat), 83 mg cholesterol, 299 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
  2. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.
Originally published as Cinnamon Coffee Cake in Taste of Home February/March 1993, p31

Nutritional Facts

1 serving (1 piece) equals 340 calories, 16 g fat (9 g saturated fat), 83 mg cholesterol, 299 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Cinnamon Coffee Cake

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 18, 2014

"I love an old fashioned coffee cake and this one is perfect. The cake is better the second day and makes a great brunch item. I used light sour cream and reduced the sugar used in the batter to 1 and 3/4 cup to cut calories a bit and also make it less sweet but it did not make a difference. Taste and texture was exactly what I expected. In my oven it baked at 55 minutes so you may want to check it based on how your oven bakes. Overall, it is a great recipe and one that I will make again."

MY REVIEW
Reviewed Nov. 10, 2014

"There were a few comments about the cake being a little dry, so I checked it at 57 minutes and it was done. This cake was really good for dessert and even better this morning! For dessert I served it with a little fresh whipped cream (no sugar or vanilla) on top."

MY REVIEW
Reviewed Nov. 9, 2014

"This is a delicious Coffeecake ! It's even better the next day if it makes it that long. I didn't have any walnuts on hand so I substituted pecans and it tasted wonderful."

MY REVIEW
Reviewed May. 12, 2014

"This cake was fabulous and super moist. A a great recipe to make for coffee or tea!!"

MY REVIEW
Reviewed May. 11, 2014

"This is a good recipe; did not find it as exceptional as other reviews report. It stuck to the tube pan even though I greased it very we'll.; next time will use a 9x13 pan."

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